A fresh new healthy eating starts here, with this fast and fresh spaghetti dish.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients (serves 4):
- 350g dried wholemeal spaghetti
- 1 bunch broccolini, trimmed, cut into long florets
- 200g flat beans, cut into 3cm lengths
- 2 tsp olive oil
- 3 garlic cloves, thinly sliced
- 2 x 200g punnets cherry tomatoes, halved
- 1 tbs balsamic vinegar
- 1/4 cup shredded fresh basil
Directions:
- Cook the pasta in a saucepan of salted boiling water following packet directions, adding the broccolini and beans in last 2 minutes of cooking. Drain, reserving 60ml (1/4 cup) of the cooking liquid. Return the pasta and vegetables to the pan.
- Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook garlic, stirring, for 30 seconds or until aromatic. Add the tomato and cook, stirring occasionally, for 2-3 minutes or until tomato softens.
- Add the tomato mixture, vinegar and 2 tablespoons of basil to the pasta mixture. Toss to combine. Add enough of the reserved cooking liquid to coat pasta. Season with pepper.
- Divide among serving bowls. Top with the remaining basil.
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